Vegetable-Chicken Stir-Fry

Serves: 4
Total Calories: 113


1 tablespoon vegetable oil
3 cups cut-up assorted vegetables (bell peppers, broccoli flowerets, shredded carrots)
1 clove garlic, finely chopped
2 cups cubed chicken
1/2 cup stir fry sauce


1. Heat 1 tablespoon of the oil in 12-inch skillet or wok over high heat.

2. Add vegetables and garlic stir-fry about 2 minutes or until vegetables are crisp-tender. Add chicken and stir-fry sauce. Cook and stir about 2 minutes or until hot.

wing it!
Add toasty crunch with toasted wonton wrappers! You'll find wonton wrappers in the produce or freezer section of most supermarkets. Cut wonton wrappers into thin strips, and bake on ungreased cookie sheet at 350° for 5 to 7 minutes or until light golden brown. Top each serving with whole or broken toasted wonton strips.

1 SERVING: Calories 295 (Calories from Fat 110) Fat 12g (Saturated 3g) Cholesterol 100mg Sodium 1500mg Carbohydrate 10g (Dietary Fiber 2g) Protein 37g * % DAILY VALUE: Vitamin A 40% Vitamin C 20% Calcium 4% Iron 12% * DIET EXCHANGES: 2 Vegetable, 4 1/2 Lean Meat * CARBOHYDRATE CHOICES: 1/2

From "Betty Crocker's Dinner Made Easy With Rotisserie Chicken." Text Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 113
Calories from Fat: 35

This Vegetable-Chicken Stir-Fry recipe is from the Betty Crocker Rotisserie Chicken Cookbook. Download this Cookbook today.

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